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A Bradford multiplexing method for protein estimation in fermented foods: Soy sauces
| Content Provider | Scilit |
|---|---|
| Author | Shukla, Shruti |
| Copyright Year | 2015 |
| Description | Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Soy protein is a major component of the diet of food and is increasingly important in the human diet. Hence, here in the present article, we are focusing a rapid and easy method for quantitative determination of total protein content with multiplex samples in any food products such as soy sauce or other traditional fermented foods. We described a bioassay procedure (Bradford method) for the evaluation of total protein content in foods. This method involves measurement of the protein efficiency ratio under standardized conditions. The experiment will provide researchers a scientific way to determine pretentious quality of variety of foods and/or health supplements. VIDEO CLIPS Requirement and sample preparation method: 3 min 26 sec Assay procedure: 6 min 4 sec Measurement of absorbance using an ELISA microtiter plate reader:5 min 1 sec |
| Ending Page | 27 |
| Page Count | 4 |
| Starting Page | 24 |
| ISSN | 1991007X |
| e-ISSN | 19910088 |
| DOI | 10.3329/bjp.v11i1.25796 |
| Alternate Webpage(s) | https://www.banglajol.info/index.php/BJP/article/download/25796/17377 |
| Journal | Bangladesh Journal of Pharmacology |
| Issue Number | 1 |
| Volume Number | 11 |
| Language | English |
| Publisher | Bangladesh Academy of Sciences |
| Publisher Date | 2015-12-15 |
| Access Restriction | Open |
| Subject Keyword | Food Science and Technology Protein Estimation Fermented Food Soy Sauce Bradford Method |
| Content Type | Text |
| Resource Type | Article |
| Subject | Pharmacology |
